1 generous tablespoon each poppy, sesame, sunflower, pumpkin, flax, millet, and amaranth seeds or a combination of your choice to make about 3/4 to 1 cup total
1 tablespoon caraway seed, if desired
3 to 3 1/2 cups all-purpose flour
In large mixing bowl combine warm water and yeast, stirring to dissolve. Let
stand until foamy, about 5 minutes.
Stir in salt, oil, honey, and beaten egg. Add whole wheat flour, 1 cup at a time,
beating until smooth. Stir in seeds.
Add white flour until you have soft, workable dough. It will be on the sticky
side, but try not to add more flour than necessary. Turn out onto a floured surface,
and knead until smooth and elastic, about 10 minutes.
Place in an oiled bowl, turning to coat top, cover with plastic wrap, and let
rise until doubled, about 1 to 2 hours.
Punch down, and form into 2 loaves. Place into greased loaf pans, cover with
a cloth, and let rise until doubled.
Heat oven to 350 degrees F.
Bake for about 55 minutes or until loaves sound hollow when thumped on bottom.
Turn out of pans, and cool on a wire rack.
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